Healthier products

Rise in gut hormone levels key to satiety factor in low GI foods: Study

24-Mar-2009 - With satiety food formulations on the rise, breakthrough research from British scientists offers a deeper insight into the role of gut hormones on appetite and why a low GI (glycaemic index) meal, such as a morning bowl of porridge, keeps consumers feeling fuller.

Hopes for lifting the protein cap could be dashed

23-Mar-2009 - The Food and Drink Federation said it is baffled by a Food Standards Agency recommendation to keep the protein cap that limits products such as cereals being advertised to children, which it said overturned previous advice without “good reason”.

NSFI gets indulgent with Novation

19-Mar-2009 - National Starch Food Innovation (NSFI) has added another product to its Novation clean label starch line. Derived from tapioca, it is billed as an ingredient that can bestow indulgence on a product, with reduced oil, fat or cream.

Sesame oil mix could lead to low-fat cakes: Study

18-Mar-2009 - Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.

Alginate may lead to low GI rice noodles: Nestle

16-Mar-2009 - Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.

Rennet-gelled protein for 'alternative’ probiotic encapsulation

12-Mar-2009 - Gelling of milk proteins using the food-approved enzyme rennet can produce microcapsules capable of encapsulating healthy ingredients like probiotics, says a new study from Germany.

Which? rounds on food industry in health debate

11-Mar-2009 - Consumer watchdog Which? has renewed its calls for food manufacturers and retailers to do more to address sugar, salt and fat content and take a consistent, industry-wide approach to labelling to help people make healthily choices.

Salt replacers improve heart health: Study

09-Mar-2009 - The use of salt replacers in the diet, as a means of reducing sodium intake, may improve blood pressure and artery health, says a new study from China.

Study finds one size fits all when dieting

27-Feb-2009 - Fad diets that focus on protein, fat or carbohydrate content are all the same when it comes to losing weight as a reduced-calorie diet can be successful no matter what macronutrients it is made up of, a new study has concluded.

Givaudan unveils sensory approach to salt reduction ingredients

25-Feb-2009 - Flavour giant Givaudan is using new sensory validation techniques to measure how salt impacts on aspects of taste, and is using this as the basis for new ingredients.

New alternatives to modified starches and fats target dairy desserts

25-Feb-2009 - UK-based ingredients supplier Ulrick and Short has extended its range of starches and fat replacers for use in dairy desserts, custards and fruit compotes.

FSA encourages consumers to buy low sat-fat products

10-Feb-2009 - The Food Standards Agency (FSA) has today launched a £3.5m advertising campaign to encourage consumers to reduce their intake of saturated fat and change the way they shop and eat.

UK consumers buying less salt in foods, TNS

30-Jan-2009 - The average UK household bought buying 1.3 per cent less salt in food products in September 2008 than two years before, according to new data from TNS Worldpanel, data seen as testament to reformulation efforts.

Chr Hansen unveils new colouring foodstuffs

28-Jan-2009 - Chr Hansen is extending its range of natural colouring foodstuffs with eight new additions, following two years of experimentation with fruit, vegetable and plant sources.

Human brain makes snap decision on fat content: Study

27-Jan-2009 - A new study from Nestle has revealed that the human brain makes quick decisions on the energy and fat content in food just by looking at it – a finding that adds to knowledge on why we choose to eat the foods we do.

Platinum promise for curbing trans fat formation

26-Jan-2009 - A new study has delivered positive results on the use of platinum as a catalyst during hydrogenisation of oils, but without the production of harmful trans fats.

Magazine ads skewed towards unhealthy foods

23-Jan-2009 - Food manufacturers are being asked to take some responsibility for public health and make more nutritional products after a study found that magazine adverts were mainly for foods high in sugar, fat and salt.

Natural comes out top in new product claims 2008

14-Jan-2009 - ‘Natural’ was the most popular claim made on new food and beverage products around the world in 2008, according to Mintel, as wholesome and pure become new ideals of healthy eating.

National Starch launches ingredient for reduced-fat cakes

08-Jan-2009 - National Starch Food Innovation (NSFI) is launching a new specialty starch derived from tapioca, which is said to enable a 75 per cent reduction on the butter, margarine or shortening used in cakes.

UK anti-obesity ad campaign swings into action

05-Jan-2009 - The UK’s nationwide New Year’s Resolution, to curb obesity, swung into action over the weekend; the health minister has hinted at drastic actions for the food industry if it proves unsuccessful, say reports.

Australian government, industry to set salt targets

22-Dec-2008 - Salt reduction targets for food products sold in Australia are expected to be set in October 2009, subject to development and agreement between the government and the food industry.

Synergy unites more ingredients under Saporesse

08-Dec-2008 - Synergy has re-vamped its Saporesse range by bringing more of its ingredients under the brand umbrella, so as to help manufacturers see clearly what formulation tools are at their disposal.

Rosehip extract developed for new product opportunities

27-Nov-2008 - Afriplex has launched a new rosehip extract which it hopes will take the ingredient beyond typical applications such as tea and tablets to products such as cereals, fruit bars and smoothies.

New texturising system promises crispier wafers

14-Nov-2008 - Ingredients manufacturer National Starch Food Innovation claims that its new texturising system will enable food producers to improve the texture and crispiness of wafer-style products.

The wrong time for another healthy eating campaign?

12-Nov-2008 - The UK’s DoH should have waited to launch its new anti-obesity initiative until the economic situation has improved, as many small food businesses are already busy enough coping with the recession, according to the Federation of Small Businesses (FSB).

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On Your Radar > Healthier products

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Less salt, less fat – great aspirations, but it’s more work to make a product that still tastes good. Although the industry has been making strides towards achieving reformulation targets, the big technical question remains: How low can you go?

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